ArticleMolecules (Basel, Switzerland)2020
Variation Patterns of the Volatiles during Germination of the Foxtail Millet (
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 28 citations in OpenAlex.
- Influence of Malting Procedure on Volatile Composition of Rye Brome (Foods (Basel, Switzerland) · 2026Article
- Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Food science & nutrition · 2024Article
- Physical and chemical characteristics of walnut (Juglans regia L.) kernels with different skin lightness.Journal of food science · 2024Article
- A Review of the Effects of Some Extrinsic Factors on Mice Used in Research.Comparative medicine · 2023Review
- 5M approach to decipher starch-lipid interaction in minor millets.Plant cell reports · 2023Article
- The Effect of Ozone Treatment on Metabolite Profile of Germinating Barley.Foods (Basel, Switzerland) · 2022Article
- Morphological, Anatomical, and Phytochemical Studies ofInternational journal of molecular sciences · 2020Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine volatiles containing 8 ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified, and they increased during the germination of the foxtail millet. To identify the origin of some volatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet was designed, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearic acid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acid played important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleic acid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acid produced the most alkanes and alkenes. This study will be helpful for controlling the smell of germinated seeds from the raw material selection.
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Registered trials
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